Classic Piroshki Recipe

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Pirozhki (piroshki), belyashi (беляши), however you prefer to call them are a popular hand food well known for it’s appealing shape and different fillings. Piroshki are usually made from a yeast dough that can be stuffed with a wide range of different fillings and then fried until fluffy and golden. These happen to be very popular through out the Slavic culture and are sold in places like flea markets to Russian cafe’s. Make these absolutely delicious piroshki right from home!The ladies from my local church organize a small group to help mothers after the birth of their child. There task is to bring meals for about a week or more until the mother recovers from the delivery (God bless there good hearts!). So after the birth of my son one of the ladies brought these absolutely amazing piroshki over with such an interesting filling. I couldn’t stop eating those small piroshki she made, they were so good! I asked her for the recipe and she was so kind enough to give me tips and detailed instructions how to make these piroshki. I highly recommend to invest in a bread machine if you don’t have one yet, as the dough comes out REALLY fluffy! But if you don’t own one, no worries a stand mixer will do. These piroshki are filled with a mashed potato and liver combination. I know, that may not sound so appealing, but trust me when I say they are incredibly delicious! I don’t really like liver alone as it is but with mashed potatoes it mellows out beautifully, leaving you with just a hint of something interesting. Plus liver is very high in iron so it’s really good for you. I really hope you may give these a try even if you don’t really like liver because these are delicious. I love that these piroshki are very small, creating a decent size pirogh to enjoy.

piroshki-pirozhki-belyashi-potatoes-fried-dough-stuffed dough-ukrainian-traditional-classic-russian-беляши-

zoomed in shot

basketIngredients for the dough: 

  • 4 cups all purpose flour
  • 1 3/4 cups warm milk
  • 1 egg
  • 3 tbsp butter, melted
  • 3 tsp sugar
  • 1 1/2 tsp salt
  • 2 tsp dry yeast

ingredients


How to make the dough for Piroshki: 

1.) Throw all the dough ingredients (except for the yeast) into a bread machine; select dough settings and push start. Once dough comes together sprinkle the yeast over the dough and let it do it’s thing.

2.) If using  a stand mixer dissolve the yeast with the warm milk; set aside. Add all the dry ingredients into the bowl of the mixer and then add the yeast mixture, melted butter and egg; knead for about 10 minutes. Cover and allow dough to rise for about 1-2 hours (until tripled in size.)

bread machine

Ingredients for Filling:

  • 4 potatoes
  • 1/2 onion, diced
  • 5 oz sliced beef liver
  • 1 tsp salt
  • 3 tbsp oil
  • 1 tbsp butter

filling ingredients

  1. Peel, wash and cube the potatoes. Place into a medium sized sauce pan and cover with water; bring to a boil and simmer for 25 minutes. When potatoes are done drain and add 3 tbsp of unsalted butter and the salt; mix to combine well.

2.  While potatoes are cooking rinse the liver and bring a small sauce pan to a boil. Once water has boiled add the liver and simmer for about 10-15 min.

mashed potatoes:liver

3. Once the liver has cooked, run the liver through a meat grinder and set aside.

4. Heat 3 tbsp of oil in a large non-stick skillet over med-high heat; add the diced onion into the skillet and sauté until tender (about 4 min.)

5. Add the grinded liver to the onion sauté and 1 tbsp of butter. Sauté an additional 2 minutes; add to the whipped potatoes and mix well. Set filling aside to cool.

mashed potatoes last step

How to make the piroshki: 

  1. Once dough has risen remove and transfer onto a lightly floured surface.

2. Form dough into a 34″ long log. Cut about 1/2″ thick slices. Cover dough so it won’t dry out while your working with the dough.

3. Take one piece of dough and slightly flatten into a disk shape (using lightly floured hands if needed as dough can be slightly sticky.)

Do you see that big air bubble on top? I highly advise a bread machine the dough comes out very soft!

log

4. Place one heaping teaspoon of filling into the flatten disk and pinch top to seal filling. Slightly flatten the sealed dough and shape into an oval shape. Place seam down onto a lightly floured tray. (Try not to dredge the piroshki into flour we want these to be light and fluffy. Lightly dip your hands into flour when dough is sticky if needed.)

form into piroshki

tray

5. When you are about half way through forming the piroshki heat 1 cup of oil in a large cast iron pot over low heat. Continue working with the remaining dough, while oil is preheating.

6. Place filled piroshki into the cast iron pot and cover for 3 min. Make sure your heat settings are on low otherwise they may burn fast. After 3 min uncover; flip and fry uncovered for an additional 2 min; remove unto paper towels.

Cast iron heats oil pretty evenly I would say, but if using a different skillet the temperature setting may vary.

fried

piroshki 1 _Fotor

SERVE!

inside piroshki

piroshki slightly tilted

piroshki 2


Classic Piroshki (belyashi) Recipe
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 44 piroshki
Ingredients
  • DOUGH:
  • 4 cups all purpose flour
  • 1¾ cups warm milk
  • 1 egg
  • 3 tbsp butter, melted
  • 3 tsp sugar
  • 1½ tsp salt
  • 2 tsp dry yeast
  • FILLING:
  • 4 potatoes
  • ½ onion, diced
  • 5 oz sliced beef liver
  • 1 tsp salt
  • 3 tbsp oil
  • 1 tbsp butter
Instructions
  1. TO MAKE THE DOUGH: Throw all the dough ingredients (except for the yeast) into a bread machine; select dough settings and push start. Once dough comes together sprinkle the yeast over the dough and let it do it's thing.
  2. If using a stand mixer dissolve the yeast with the warm milk; set aside. Add all the dry ingredients into the bowl of the mixer and then add the yeast mixture, melted butter and egg; knead for about 10 minutes. Cover and allow dough to rise for about 1-2 hours (until tripled in size.)
  3. TO MAKE THE FILLING: Peel, wash and cube the potatoes. Place into a medium sized sauce pan and cover with water; bring to a boil and simmer for 25 minutes. When potatoes are done drain and add 3 tbsp of unsalted butter and the salt; mix to combine well.
  4. Once the liver has cooked, run the liver through a meat grinder and set aside.
  5. Heat 3 tbsp of oil in a large non-stick skillet over med-high heat; add the diced onion into the skillet and sauté until tender (about 4 min.)
  6. Add the grinder liver to the onion sauté and 1 tbsp of butter. Sauté an additional 2 minutes; add to the whipped potatoes and mix well. Set filling aside to cool.
  7. While potatoes are cooking rinse the liver and bring a small sauce pan to a boil. Once water has boiled add the liver and simmer for about 10-15 min.
  8. TO MAKE THE PIROSHKI: Once dough has risen remove and transfer onto a lightly floured surface.
  9. Form dough into a 34" long log. Cut about ½" thick slices. Cover dough so it won't dry out while your working with the dough.
  10. Take one piece of dough and slightly flatten into a disk shape (using lightly floured hands if needed as dough can slightly stick.)
  11. Place one heaping teaspoon of filling into the flatten disk and pinch top to seal filling. Slightly flatten the sealed dough and shape into an oval shape. Place seam down onto a lightly floured tray.
  12. When you are about half way through forming the piroshki heat 1 cup of oil in a large cast iron pot over low heat. Continue working with the remaining dough, while oil is preheating.
  13. Place filled piroshki into the cast iron pot and cover for 3 min. Make sure your heat settings are on low otherwise they may burn fast. After 3 min uncover; flip and fry uncovered for an additional 2 min; remove unto paper towels.
  14. Serve

 

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